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Penca de acelga rebozada rellena de bechamel, crema de aceite de oliva, hongo laminado y polvo de ibérico.
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Ingredients
Relleno
- 80 g de jamón ibérico en tacos
- 1 huevo duro
- 25 g de aceite de oliva virgen extra
- 50 g de mantequilla
- 15 g de cebolla
- 85 g de harina de trigo
- 400 g de leche entera a temperatura ambiente
- 1 pellizco de nuez moscada molida
- 1 pellizco de pimienta molida
- 1 pellizco de sal
Pencas de acelga y polvo de ibérico
- 4 pencas de acelga (ver sugerencia)
- 4 lonchas de jamón ibérico
- 200 g de agua
Crema de aceite de oliva
- 150 g de aceite de oliva virgen extra
- 100 g de nata (35% de grasa)
- 1 pellizco de sal
Montaje y presentación
- 250 g de aceite de oliva virgen extra
- 1 huevo batido
- 2 - 3 cucharadas de harina de trigo
- 3 - 4 champiñones marrones frescos, en láminas finas
- Nutrition
- per 1 ración
- Calories
- 3561.9 kJ / 851.3 kcal
- Protein
- 18.6 g
- Carbohydrates
- 32.2 g
- Fat
- 73.1 g
- Saturated fat
- 22.2 g
- Fiber
- 2.4 g
- Sodium
- 814.7 mg
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